Mint Chip Ice Cream Cupcakes

chocolate cupcakes with green mint frosting on top and in the center of the cupcake.

5 from 2 votes

Mint Chip Ice Cream Cupcakes

Fill your favorite cupcakes with mint chip ice cream and top them with mint chip frosting for the perfect cupcake flavor!

Prep Time1

Freezing Time1

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Dorothy Kern

Cost: 8

Ingredients

For the Cupcakes:

24 chocolate cupcakes baked and cooled
½ carton mint chip ice cream

For the Mint Chip Frosting:

12 tablespoons (170g) unsalted butter , softened
3 cups (339g) powdered sugar
¼ teaspoon salt
1 teaspoon vanilla
¼-½ teaspoon peppermint extract
4-6 tablespoons heavy whipping cream
4-5 drops green food coloring optional
½ cup mini chocolate chips

Instructions

Start with 24 cupcakes that have been baked and completely cooled. You can use a chocolate box mix, or your favorite from scratch recipe. (I used my chocolate cupcakes recipe.) Place the cupcakes on a cookie sheet lined with wax paper. Make room for a second cookie sheet lined with wax paper in your freezer.
To prep the cupcakes: use a pairing knife to cut a large circle (about the size of a half dollar) in the top of the cupcake. Cut down almost to the bottom of the cupcake, then lift out the cut part. You should end up with a cone shaped chunk of cake. Slice the cone off of each of the cupcake pieces. (You need to make the piece of cake smaller, because the cupcake will be filled with ice cream.)
I suggest you prepare all the cupcakes for the ice cream, then place your second cookie sheet in the freezer. Work in batches of 3-4 cupcakes, filling with ice cream, then placing on the cookie sheet that’s in the freezer. That way the ice cream won’t melt out of the cupcakes.
Scoop about 1-2 tablespoons of ice cream into the center of each cupcake. Place the top back on and press gently. Put the cupcake on the cookie sheet in the freezer. Continue until all the cupcakes are filled and in the freezer.
Cover the cupcakes with plastic wrap (leaving them on the cookie sheet) and freeze for at least 4 hours before serving. You can place them (frozen) in a single layer in large Ziploc bags and freeze for up to 1 month before serving.
To make the frosting: beat butter with a hand or a stand mixer until smooth. Mix in powdered sugar slowly, then add vanilla and peppermint extract. Start with 1/4 teaspoon peppermint extract then taste and add more as desired. I used 1/2 teaspoon. Mix in 1 tablespoon of heavy whipping cream at a time, mixing well, until you’ve reached your desired consistency. I used 5 tablespoons of heavy whipping cream. Stir in food coloring and then chocolate chips.
When ready to serve, have your frosting room temperature. Remove a cupcake from the freezer, frost as desired, and serve immediately. Top with additional mini chocolate chips for garnish.

Notes

Peppermint extract can become overwhelming if too much is used, so take a few taste tests until you’ve got your desired flavor.
Add extra heavy whipping cream gradually while mixing so you don't add too much. You want a fluffy spreadable frosting, not runny.
The biggest challenge with these ice cream cupcakes is to make sure that the ice cream doesn’t melt. This challenge is made much easier if you fill two or three cupcakes at a time before setting them in the freezer. Filling them in micro batches like this keeps the ice cream from melting!
Cold cupcakes can also help to prevent the ice cream from melting and even make it easier for you to carve out nice, neat holes. Chill your cupcakes in the fridge before taking the knife to them to make things a bit easier on you.
Frost these right before serving so your guests aren't eating frozen buttercream. You can make the frosting ahead of time and store in the refrigerator for up to 3 days. Let it come to room temperature before frosting.

Nutrition

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